Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread

[ctrav]

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Steak night...

 

[JoyfulNoise]

Did someone really make a “tarantula hawk” IPA ....

 

[ctrav]

You know these Texas boys will come up with just about anything...
Wild Acre brewing is out of the Fort Worth area. Saw the case at Costco and said what the heck...it’s not bad but not my favorite. Just picked up a case of Sam Adams with the new Sam 76, which I like much better!

 

[ctrav]

First attempt at bacon wrapped chicken filled with cream cheese and peppers. A nice butter lettuce salad and half an avocado...Sam76 to finish it off!
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[Stump]

Ribeye looks so good...………………….

 

[JoyfulNoise]

Steak & Pork

My two favorite food groups

Center cut pork chops (bone in) rubbed with a mixture of achiote paste and pineapple juice. Grilled on high to get the marks and then slow cooked with some onion on the cool end of the grille -

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Steaks for the wife and kids -

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My plate -

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The other night I made smoked chicken halves (Cuban spice rub, lime juice & pecan wood for smoke) -

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[ctrav]

Matt I know pork chops when I see them and the last pic is no bone in chop darn good looking chicken though

 

[JoyfulNoise]

Matt I know pork chops when I see them and the last pic is no bone in chop darn good looking chicken though

A while back I made a pork roast for family. There was a discussion of which source of meat would be best. I had one 6 bone roast from a local butcher and another 8 bone roast from Costco. I cut the last two bones off the Costco roast and cooked both side by side. The family liked both but the Costco roast was preferred. Those chops on the grille are the remnants of that Costco roast which I vacuum packed and froze.

There’s definitely a bone in those chops...not a Tomahawk cut, but there’s a bone there...

 

[ctrav]

I do like Costco meats as well. I get the 3 pack of baby back ribs most often. I have not used a vacuum pack system...is that the one with the bags? I usually pat meat dry then wrap with plastic wrap, place in gallon size freezer bag and submerge in water to get the air out. Plus I date everything...

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Speaking of water submersions...has anyone tried this "sous vide" cooking?
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[JoyfulNoise]

I do like Costco meats as well. I get the 3 pack of baby back ribs most often. I have not used a vacuum pack system...is that the one with the bags? I usually pat meat dry then wrap with plastic wrap, place in gallon size freezer bag and submerge in water to get the air out. Plus I date everything...

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Speaking of water submersions...has anyone tried this "sous vide" cooking?
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Buy a Food Saver system next time you’re in Costco....only way to freeze meat IMHO. Never, ever get freezer burn. I also use it when I make bulk jerky in the Fall and need to store it long term.

I looked at Sous vide cooking. It’s a novel process for making “perfect” temp meats but requires way too much setup and prep work in my opinion. For example if you want a perfectly cooked meat, you have to sear the surface of the meat first then vacuum seal the meat and cook in the water bath....or cook it first and reverse sear it. Plus, to get a family sized meal, you need a large water bath, multiple bags and plastic evaporation spheres to keep the water bath full and at temp. Just too much work.....

 

[ctrav]

My thoughts exactly! Before I retired it was the "latest" thing...

 

[Lykly]

I smoked a couple baby back slabs today, rubbed them down with stubs pork rub, held at 225° for about five hours with the few chunks of hickory wood....Turned out good.

 

[ctrav]

Very nice...

 

[Brentr]

Very nice guys I have been under the weather lately and lots of projects going on with the house. Hopefully i will get back into cooking this weekend

 

[ctrav]

Be well and get er done Brent!

 

[Arizonarob]

Buy a Food Saver system next time you’re in Costco....only way to freeze meat IMHO. Never, ever get freezer burn. I also use it when I make bulk jerky in the Fall and need to store it long term.

Not only the above, but it works awesome at keeping bacon from turning brown quickly in the fridge. Just cut a bag off the roll long enough to reseal multiple times, and you can keep bacon fresh for weeks.

 

[JoyfulNoise]

Not only the above, but it works awesome at keeping bacon from turning brown quickly in the fridge. Just cut a bag off the roll long enough to reseal multiple times, and you can keep bacon fresh for weeks.

Wait, you don’t cook up the entire package of bacon all at once and eat it ???

 

[Winnie-the-Pool]

^^^ What he said! :lol:

 

[ctrav]

Why not eat the bacon...they will make more

 

[JoyfulNoise]

I buy the 3lbs thick cut Kirkland brand bacon that comes vacuum packaged in two 1-1/2 lbs bricks. When I start making the bacon in the morning, I can’t cook it fast enough to keep the all the mouths to feed (I usually have to have diversion pancakes at the ready to throw the feeding children off the scent of the bacon). I can easily finish off one of those 1-1/2 lbs bricks in one morning.

Our family is directly responsible for the nationwide bacon shortage that’s plagues the U.S. .... ig: